Woman's Institute Library of Cookery - Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies by Woman's Institute of Domestic Arts and Sciences
page 142 of 398 (35%)
page 142 of 398 (35%)
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1 pt. milk
1 qt. cream 1 c. sugar 1 Tb. vanilla Yolks of 8 eggs 1 tsp. lemon Heat the milk and add the sugar and beaten yolks of the eggs. Cook until the mixture thickens, remove from the fire, add the cream, vanilla, and lemon. Cool and freeze. FROZEN CUSTARDS 77. Frozen custard makes a very desirable kind of frozen dessert. If properly made, the result is a delightfully rich dessert of smooth texture. It may be frozen without turning or in the usual way. A similar mixture is used in some of the recipes of the more complicated frozen desserts given later. Fruits and nuts may be used in the preparation of frozen custard to procure variety. During the season when eggs are expensive, this dessert is a rather extravagant one, so that from the standpoint of economy it should be made in the spring and summer. 78. PLAIN FROZEN CUSTARD.--If a frozen dessert that is easily made is desired, plain frozen custard should be tried. The accompanying recipe gives directions for custard of this kind. PLAIN FROZEN CUSTARD (Sufficient to Serve Six) 1-1/2 qt. milk |
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